Allinson's Country Grain Bread Flour in a Bread Maker recipe

Allinson's Country Grain Bread Flour in a Bread Maker
  1. Allinson's Country Grain Bread Flour in a Bread Maker
  2. Allinson's Country Grain Bread Flour Dough

During lockdown I ordered a couple of bags of white bread flour but received Allinson’s Country Grain Bread Flour as a substitute. Any flour was welcome during lockdown but there were no instructions on the bag and the recipe on Allinsons’s Baking Mad website was full of people commenting that the recipe fails in a bread maker. 

After a lot of back and forth between the Baking Mad comments, Amazon reviews and my bread maker booklet, I cobbled together a recipe based on the comments where people had had success with the flour. I had two bags to experiment with so I’ve listed the ingredients for making the dough in a bread maker (to be baked in an oven) and for making the bread from start to finish in a bread maker.

Both versions of the bread work really well in my Panasonic bread maker. I probably wouldn’t have picked this flour given the choice but I’ll happily buy it again as it makes a great loaf, perfect for toast, sandwiches and croutons. A lovely friend brought me a big block of Gouda back from Amsterdam and Col and I used it to make cheese on toast - the most delicious use of the bread by far.

Notes

If you're baking the dough in an oven then the bread should take around 4 hours 30 minutes to make from start to finish.

This flour takes longer than other kinds of flour to fully bake in my non-fan-assisted oven - about 35 minutes in total. I rotate the bread after 20-25 minutes so that the crust browns evenly.

Recipe credit

Steve in the Baking Mad reviews who advised using the Granary (whole wheat) programme and 320ml of water.

Ingredients

Serves: 8-10

Dough

  • 500g Allinson's Country Grain Bread Flour
  • 1½ tsp sugar
  • 1½ tsp fine sea salt
  • 25g butter
  • 290ml water
  • 1 tsp dried yeast (I use Allinson Easy Bake Yeast)

Loaf

  • 500g Allinson's Country Grain Bread Flour
  • 1½ tsp sugar
  • 1½ tsp fine sea salt
  • 25g butter
  • 320ml water
  • 1 tsp dried yeast (I use Allinson Easy Bake Yeast)

Method

Dough

  1. Put the blade into the bread tin. Add 500g of Allinson's Country Grain Bread Flour, 1½ teaspoons of sugar, 1½ teaspoons of salt, 25g of butter and 290ml of water into the loaf tin then put it into the bread maker. Add 1 teaspoon of yeast to the yeast dispenser and select an appropriate dough setting (for me, it's 'Whole wheat' menu 22 on my Panasonic ZB2512 bread maker, which takes 3 hours 15 minutes).
  2. If using a banneton basket, dust the inside with flour.
  3. Once the dough cycle has finished, tip the dough onto a floured work surface and lightly dust with flour. Transfer the dough to the banneton basket if using (mine is a 500g round banneton) or else put it into a large bowl. Cover and leave to prove somewhere warm (around 35°C) for 40 minutes.
  4. Place a sheet of greaseproof paper onto a baking tray and preheat the oven to 200°C (180°C fan).
  5. After 40 minutes the dough should have risen. Tip onto the baking tray and bake for around 30-35 minutes (but check after 25 minutes). It's done when the crust around the bottom of the loaf feels firm and doesn't yield when gently pressed. Immediately transfer to a rack to cool.

Loaf

  1. Put the blade into the bread tin. Add 500g of Allinson's Country Grain Bread Flour, 1½ teaspoons of sugar, 1½ teaspoons of salt, 25g of butter and 320ml of water into the loaf tin then put it into the bread maker. Add 1 teaspoon of yeast to the yeast dispenser and select an appropriate loaf setting (for me, it's 'Whole wheat' menu 5 on my Panasonic ZB2512 bread maker, which takes 5 hours).
  2. Once the cycle has completed, remove the bread from the loaf tin and leave to cool on a rack.

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